30 Minutes | Dinner

Lemon Chicken Pasta

Name: Lemon Chicken Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 chicken breasts, (boneless skinless); 1 teaspoon salt; 1 teaspoon pepper; 3 tablespoons butter; ¼ cup chicken broth; ⅓ cup lemon juice; 4 garlic cloves, (minced); 1 tablespoon lemon zest; ¼ fresh parsley; ¼ cup parmesan; 8 ounces linguine

Kaeleigh Pugliese Last UpdatedOctober 5, 2025

63 Shares

Enjoy this simple but flavorful Lemon Chicken Pasta. This delicious pasta features lean chicken over linguine with a tasty and light lemon sauce. If you need an easy weeknight dinner option, this is definitely the dish for you!

This post may contain affiliate links which won’t change your price but will share some commission.

Making this Lemon Chicken Pasta is simple, and it doesn’t take a boat load of ingredients to make it flavorful. Garlic and lemon can pull a lot of weight in giving this dish tons of flavor, and the parsley and parmesan only add to the depth of flavor.

Lemon Chicken Pasta is very customizable as well. Instead of linguine, you can serve this over rice or zucchini noodles. You can also add in your favorite veggies like spinach or broccoli. Substitute the chicken for shrimp or leave it out all together for a delicious vegetarian dinner. We love this dish because, even though it’s a pasta dish, the lemon sauce eats light. If you prefer a thicker sauce, add a little bit of heavy cream and that’ll get the job done.

Why You’ll Love This Recipe:

Bright and flavorful: Fresh lemon juice and zest make this dish light, tangy, and refreshing.
Simple ingredients: Made with everyday staples like garlic, butter, and Parmesan.
Comfort food with a twist: Creamy, buttery pasta with a burst of citrus.
Quick weeknight dinner: Ready in about 30 minutes from start to finish.
Versatile: Pairs easily with veggies, salad, or crusty bread for a complete meal.

Ingredients to Make Lemon Chicken Pasta:

chicken breasts. Boneless, skinless chicken cooks quickly and absorbs the lemon flavor well. Pound to even thickness for more consistent cooking.
butter. Creates a rich base for the sauce and adds a silky texture.
chicken broth. Use your homemade chicken bone broth for added flavor and nutrients. Store-bought low-sodium broth also works.
lemon juice and zest. Fresh lemon adds bright, tangy flavor, while zest intensifies the citrus aroma, always use fresh lemons, not bottled juice.
garlic. Freshly minced garlic adds warmth and depth to the sauce.
fresh parsley. Brings a pop of freshness and color. Flat-leaf parsley has the best flavor.
parmesan. Adds a salty, nutty finish and helps slightly thicken the sauce. Always grate fresh for the smoothest texture.
linguine. Traditional for this recipe, though spaghetti, fettuccine, or gluten-free pasta also work well.

How to Make Lemon Chicken Pasta:

Season chicken breasts with salt and pepper on both sides.
In a large skillet, melt butter over medium heat. Add the chicken and cook for 6–7 minutes per side, or until golden and cooked through. Remove from the skillet and set aside.
In the same skillet, add garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits.
Add lemon zest and simmer for 2–3 minutes until slightly reduced.
Meanwhile, cook linguine according to package directions until al dente. Drain and set aside.
Slice the cooked chicken and return it to the skillet with the sauce. Toss in the pasta and sprinkle with Parmesan cheese and parsley.
Stir gently to coat everything in the sauce. Serve warm with extra lemon wedges and Parmesan if desired.

Recommended Equipment

in my Amazon Storefront

Glass Mixing Bowl Set

Wooden Utensil Set

Measuring Cups & Spoons

Glass Measuring Cups

Spoon Rest with Lid Holder

Nonstick Ceramic Frying Pan

Recipe Notes & Tips:

Sear the chicken well: Let it cook undisturbed to form a golden crust, it locks in moisture and flavor.
Don’t overcook garlic: It only needs about 30 seconds; burning it can make the sauce bitter.
Use fresh lemons: Fresh juice and zest make a huge difference in brightness and flavor.
Add pasta water: If the sauce thickens too much, add a few tablespoons of pasta water to loosen it.
For extra creaminess: Stir in a splash of heavy cream or an extra tablespoon of butter before serving.
Make it lighter: Substitute olive oil for butter and use whole-grain or chickpea pasta.
Garnish before serving: A sprinkle of Parmesan and fresh parsley adds color and flavor to each plate.
Serving idea: Serve with roasted asparagus, a green salad, or garlic bread for a complete meal.

Serving Suggestions:

How to Store:

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Not recommended, as the sauce may separate when thawed.
Reheating: Warm gently in a skillet over medium-low heat with a splash of chicken broth or a squeeze of lemon to refresh the flavor.

FAQs:

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work great and stay juicy. Just adjust cooking time slightly since they’re thicker.

What kind of pasta works best?

Linguine is traditional, but spaghetti, fettuccine, or penne all work well.

How do I keep the sauce from tasting too tart?

Balance the acidity by adding a little more butter or Parmesan cheese to mellow the lemon flavor.

Grab your Free copy

Get a FREE Healthy Meal Planning Ebook

More Dinner Recipes:

Did You Make This Lemon Chicken Pasta Recipe?

If you’ve made this recipe, please leave a comment and a rating. We love hearing your feedback and it greatly helps us improve our recipes!

You can also give us a follow on Pinterest, Instagram and Facebook – we love staying in touch!